Chef Mel Mecinas is working his communal culinary magic again this year. The executive chef of Talavera at the Four Seasons Scottsdale first cooked up his “Monthly Mashup” dinner series last year, bringing fellow notable chefs like Silvana Salcido Esparza into his kitchen to collaborate on four-course epicurean adventures. This year, Mecinas brought a whole new crew into his kitchen to share the duties of producing deliciousness.

On Saturday, August 13, that new crew included his brothers, chefs Juan and Honorio Mecinas. The siblings put their spins on a traditional Mexican dinner, including apertivos like a little lamb barbacoa taco held together with a tiny clothespin, melts-on-the-tongue sea bass marinated in soy sauce, Press Coffee-rubbed New York strip loin, and white corn flan for dessert. Each course was paired with a cocktail or wine, an option at every Monthly Mashup dinner ($85 per person, plus $35 for drink pairings). For Mel Mecinas, who visits diners’ tables with his collaborating chefs at each Mashup meal, this particular dinner was especially fun because he cooked with his brothers for the first time in 20 years. “The best part is not screaming at each other anymore, because we’re all grown up now,” Mecinas said with a laugh.

The Monthly Mashup Dinner Series continues on September 11, when Chef Bernie Kantak of The Gladly brings his New American cuisine chops to the table. Chef Cory Oppold of Atlas Bistro joins Mecinas in the kitchen on October 9. We’re especially salivating at the potential of the November 13 Mashup dinner, with Chef Bob Tam of Bitter & Twisted Cocktail Lounge – who brought us the ramen burger and the dumpling burger. The December 9 event promises to close out the series in flavorful fashion, with Chef Lisa Dahl of Mariposa Latin-Inspired Grill in Sedona. Visit talaverarestaurant.com for more information.

(Pictured: Chefs Mel, Juan, and Honorio Mecinas)

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